Join Date: Apr 2008
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Do you let the flour age? I've used both fresh ground and aged in a food science lab next to eachother - aged worked much better. Something about disulfide bridges developing, breaking, and rebonding which helps the dough have more structure.
|30 members and 15,042 guests|
|BirthFree , blessedwithboys , Deborah , Jay Williams , kathymuggle , katiesophie , LoFlynn , Lucee , MamaThankingGod , manyhatsmom , mckittre , moominmamma , MountainMamaGC , mumto1 , MylittleTiger , NaturallyKait , oliversarmy , perspective , philomom , shantimama , shoeg8rl , Springshowers , sren , stellanyc , stephalittle , TheBugsMomma , VioletLove|
|Most users ever online was 449,755, 06-25-2014 at 01:21 PM.|